Fijian Roti

Name: Fijian Roti
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 8 servings
Cuisine: Fijian
Ingredients: 3 cups all-purpose flour; 1 tsp salt; 1 cup warm water; 3 tbsp vegetable oil; 2 tbsp butter for cooking

Roti (ROH-tee)

Indo-Fijian Flatbread

⏱ Prep Time 60 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 245 kcal

Flaky, buttery flatbread cooked on a hot griddle. An Indo-Fijian staple bread perfect for scooping up curries and dal.

Nutrition & Info

Protein 5.0g

Carbs 36.0g

Fat 9.0g

Protein Carbs Fat

Dietary

vegetarian nut-free

Allergen Warnings

⚠ gluten ⚠ dairy

Equipment Needed

rolling pin flat griddle or tava mixing bowl

Presentation Guide

Vessel: basket lined with cloth

Garnishes: butter brushed

Accompaniments: curry, dal, chutney

Ingredients

3 cups all-purpose flour
1 tsp salt
1 cup warm water
3 tbsp vegetable oil
2 tbsp butter for cooking

Instructions

1
Mix flour and salt, then add water and oil to form a soft dough.
2
Knead for eight minutes until smooth and elastic.
3
Cover and rest for thirty minutes.
4
Divide into eight balls and roll each very thin on an oiled surface.
5
Fold each circle into thirds, then thirds again to create layers.
6
Roll out again into a circle.
7
Cook on a very hot griddle with butter until golden and flaky on both sides.

💡

Did You Know?

The best roti makers in Fiji can roll and cook a roti in under sixty seconds, a skill that takes years to master.

Chef's Notes

Equipment Tips

rolling pin
flat griddle or tava
mixing bowl

Garnishing

butter brushed

Accompaniments

curry, dal, chutney

The Story Behind Fijian Roti

Fijian roti is an adaptation of Indian roti paratha brought to Fiji by indentured laborers from the Indian subcontinent. Over five generations, the bread has become as Fijian as cassava, eaten by all ethnic communities and sold at every market and roadside stall.

On the Calendar: Roti is served at every Indo-Fijian meal and has become a regular feature of indigenous Fijian meals as well, particularly alongside curries.

Then & Now: The technique remains true to its Indian origins, but Fijian roti tends to be slightly thicker and more generous with oil, creating a richer, flakier bread.

Legacy: Roti in Fiji is a symbol of how deeply Indo-Fijian food traditions have been woven into the national culinary identity.

🕐 Traditionally enjoyed daily, with every curry meal 📜 Origins: 19th century

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